Before we get started, I’d like to congratulate Cindy Tracy for winning the All-Clad giveaway! I hope you enjoy your new pan and use it often! Thank you everyone for participating and I hope to have more giveaways in the future!
Now let’s get on to these stuffed peppers!
I love bell peppers for their versatility. The tri-colored ones are my favorite for their sweetness. Now to take a bell pepper and stuff it with a mixture of quinoa, black beans, corn, pico de gallo and spices, then you really have a beautiful thing! Both in flavor and nutrition, not to mention they are quite delicious looking as well. If you follow this blog, you’ll know that quinoa is one of my favorite grains. It’s rich in fiber and protein and is a great sub for the traditional rice used to stuff peppers. Combine the protein from the quinoa and black beans and you have yourself a well-balanced meal. This recipe comes along easily and will be ready to serve in about an hour from start. Gather your ingredients and let’s get cooking!
First, cook your quinoa along with the spices. Your home is going to start smelling good at this point. Next, add in the beans, corn and pico de gallo. The mixture is delicious and you’ll be tempted to eat more than just a tasting bite. For the pico de gallo, you can use a prepared one from the grocery store (which is what I did) or you can make your own. I have a link to making your own pico de gallo in the recipe. It’s super easy and only requires a few extra ingredients. Also, you could try subbing in a chunky salsa for the pico de gallo. Start with a small amount and add more as you like.
Next, you’ll cut your peppers in half, remove the seeds and stuff with the quinoa mixture. Now you’re ready to bake all this gloriousness.
Once pulled from the oven, let your freshly baked stuffed peppers cool a few minutes. Serve with chopped cilantro and sliced avocado. The sliced avocado is essential here and will add a bit of creaminess to each bite. In place of avocado, you can use a creamy sauce like this cilantro-lime ‘sour cream’ or this chipotle tahini dressing. It’s delicious!
Enjoy the simplicity and goodness!Print
TEX-MEX QUINOA STUFFED BELL PEPPERS
Colorful, well-balanced and so easy to make. Top with sliced avocado for creaminess and a little of your favorite hot sauce for spice.
- 1 cup dried quinoa
- 1 3/4 cup water or vegetable broth
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- good pinch pink salt
- 1 can (14 oz) corn, drained
- 1 can (14 oz) black beans, drained and rinsed
- 1 cup pico de gallo, plus more as needed
- 6 medium bell peppers, use your favorite color/s
- cilantro, to serve
- avocado, to serve
Preheat oven to 375 degrees F.
In a medium size pan, add water/broth, quinoa, chili powder, cumin and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat, let cool about 5 – 7 minutes. Add in corn, black beans and pico de gallo, mix to combine. Add extra pico de gallo as you like, I used about 1 1/2 cups. Taste for seasoning adding salt or other spices to your liking.
Slice bell peppers in half and remove seeds. Place peppers on a baking sheet lined with parchment paper or a silpat. Fill each half with quinoa. Place sheet in oven on middle rack and bake for 30 minutes.
Instead of using pico de gallo, sub in salsa or 1 can (14 oz) diced tomatoes with green chilies, drained.